3 Tasty Sandwich + Wrap Recipes

3 RECIPES

to sink your teeth into!

I am on a serious sandwich kick. I feel like I was depriving myself of something I love, and I am so happy they are back in my life! Sandwiches just got out of my lunch rotation in recent years. Then a few months ago I was on an epic hike and packed sandwiches - and they tasted SO GOOD! I knew it wasn’t just the fresh air that made it taste so good. I had just forgot how much I love sandwiches.

And now I am obsessed.

If you are looking to mix things up at lunch or your spring picnic, i’ve got you covered!

THE ULTIMATE HUMMUS SANDWICH RECIPE

A really good hummus sandwich has been in fashion forever. For good reason - it’s delicious!

I happened to get a game changing bread recommendation from a friend recently and it’s how this whole sandwich obsession started. Introducing . . . Portifino’s West Coast Grains. You can find it easily on Vancouver Island as I think most grocery stores carry it. Plus it’s baked right here in Victoria. Trust me, it’s a total game changer!

INGREDIENTS

• 2 Slices Bread (Portifino Bread - West Coast Grains is my fav)

• Hummus

• Cucumber

• Shredded carrot

• Pickled red onion (sauerkraut or anything pickled would be a great alternative)

• Micro greens, sprouts or just greens is cool too

• Salt + Pepper

• Veganaise or Mayo

• Slice of Cheese

DIRECTIONS

Spread mayo on one slice and hummus on the other - I like a generous spread of both! Add on all your other ingredients and top with salt + pepper. Tastes even better with sunshine and gratitude!

Seaweed Wrap Recipe

This wrap is adapted from a recipe from Alicia’s Silverston’s cook book - A Kind Diet. I first made it about 10 years ago, and it hasn’t left my top 3 list since. The flavour combo of see weed, hummus, basil, apple and veggies may sound bizarro, but somehow it comes together perfectly. Gabe + I were so obsessed with how good this wrap is, and how good we feel when we eat it, that we actually packed it for a flight home to New York. I packed all the ingredients separately, then mid flight, laid down all 4 tray tables, and the 4 of us built and ate our wraps. Now that is definitely is bizarro, but whaddya gonna do! I love them that much!

INGREDIENTS

• Sea weed wraps

• Hummus

• Fresh basil leaves

• Red apple, thinly sliced

• Cucumber, sliced length wise

• Romaine

• Any other veggies you want to add - like shredded carrots or red pepper

DIRECTIONS

Lay out one wrap at a time and lay a romaine leaf down the centre. Smoother on some hummus. Add all your veggies and roll it up! This sandwich doesn’t pack great as the sea weed will get soggy, so eat at home or bring your ingredients separately and build as you go.

GRILLED EGGPLANT CAPRESE WRAP

This is a play on my absolute favourite sandwich. In the early 2000’s I lived in Beijing, and this was my what I ate the most! We called it the Veggie De Lush. We served it on our house made focaccia. YUM!

When the viral tik tok trend starting going around with the tortillas folded and grilled, I knew it was time to bring this sandwich back, but in wrap form.

When I was coming up with this recipe, I could not for the life of me source basil. None of my restaurant suppliers had ever heard the Chinese word for basil! I walked veggie market after veggie market looking for it but nothing was available. Finally one of my team mates found a hook up. He got us basil + huge amounts of mint for our mojitos. He would deliver giant black garbage bags full of basil and mint. I can remember just sticking my head into the giant bags and inhaling the beautiful scent.

INGREDIENTS

• One large tortilla wrap

• One purple eggplant sliced into thick rounds

• Fresh basil

• Spinach

• Buffalo Mozzarella, sliced into rounds - or any mozza or vegan mozza

• Tomato, sliced

Marinade:

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• salt and pepper

• 2 garlic cloves, crushed

The marinated + baked eggplant will last in the fridge for a few days so you can make these for lunch a few days in a row.

DIRECTIONS

• Make the marinade in a shallow dish and set aside. Wash the eggplant and slice into 1 inch thick slices. Put the eggplant in the dish and shake to coat. Set in the fridge for an hour or 2 or as long as over night. If you didn’t plan ahead, just leave them in there for 30 minutes and they will still be great.

• Once marinated,you can grill on the bbq for about 5 minutes per side or until nice and tender. You could fry them in a pan or bake them in the oven. All are great.

• Lay out your tortilla wrap on a cutting board. Use a knife e and cut from almost the middle of the tortilla out to one of the edges. Watch this person’s video tutorial to get a sense of what I mean.

• You are going to divide this in to quarters eventually, so you need to make the same cut 4 times in total.

• Then we are going to place different ingredients in each quarter you have created!

• Mozza in one, eggplant in the other, basil and spinach in the 3rd and tomatoes slices on the last one.

• Salt and pepper everything and optional drizzle in a little more balsamic (although it does make it messy when you eat it). If you like things extra cheesy sprinkle some parmesan in there as well!

• Fold the wrap up, starting from the bottom left quarter , folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

• Grill in a buttered pan or a panini press. Cut in half and ENJOY!

XO, Andrea